Strawberry Basil Arugula Salad with Toasted Pine Nuts & Chevre

Get your greens on with Dahlia;

Strawberry Basil Arugula SaladStrawberry Basil Arugula Salad  with Toasted Pine Nuts & Chevre

OK, so there aren’t strawberries or basil in this salad. For those of you that read regularly, you’ll remember that last week I told you about an amazing oil & vinegar store I found in Newport, RI. Well as promised, here’s another recipe using more of the amazing products I bought. Included in that purchase was a basil infused olive oil and strawberry balsamic vinegar. Wanting to showcase the flavors of the dressing, I kept the salad super simple and light. The combination was an excellent combo, and this super simple salad was a total success at a dinner party among many picky palates. Easy to make in mere minutes with the right ingredients, this is perfect to accompany any meal (well almost any). To order the oil & vinegar, check out Virgin and Aged.

Hope you enjoy as much as we did!

Bon appetit!


  1. 1 container Olivia’s Organics arugula
  2. ¼ cup pine nuts, toasted
  3. 2 oz sheep’s milk chevre (goat cheese)
  4. 2 Tbsp basil olive oil
  5. 3 Tbsp strawberry vinegar
  6. salt & pepper to taste


Spread pine nuts evenly on a tray. Place in toaster oven (or regular oven) and toast until lightly brown. Be careful, these little babies can burn quickly so be sure to keep an eye on them.

Once pine nuts are toasted, place them in a large mixing bowl with arugula, oil, vinegar, salt and pepper. Toss until evenly coated. Top salad with cheese.

Serve and enjoy!

For more salad recipes check out